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'Roasted Fall Vegetables' Recipe


8 heads French seed potatoes, quartered

1 seeded cantaloupe

2 tablespoons lightly toasted and chopped almonds

7 leaves fresh spinach

1 1/2 cups water

2 tablespoons tomato paste

1/2 teaspoon salt

1 bay leaf

1 teaspoon garlic powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart baking dish.

Place potatoes in the dish. Drizzle water around potato tops to cover. Roast at 400 degrees F (200 degrees C) for 35 to 45 minutes.

In a small bowl, toss with a fork some of the celery salt, almonds, spinach, and water with the potatoes until they are all well mixed. Pour all this on the potatoes and sprinkle it all over the roasted potatoes, making sure to even the soil. Reduce temperature just prior to roasting to 450 degrees F (230 degrees C).

Prepare your own tomato paste: mix 1/2 cup red wine vinegar, white vinegar, vinegar powder, cinnamon, nutmeg, ground cinnamon, nutmeg, and bay leaf. When white vinegar has thickened, pour all the paste on the potatoes and tomato. Blend nicely, then pour the mixture over the potatoes and tomato. Season with salt and throw in the bay leaf and garlic powder. Press the potato and tomato on top of a large roasting pan.

Bake in the preheated oven 45 minutes, or until the potatoes start tender and the liquid around them starts to bubble and return the liquid to the potatoes.


DennyMenhetten writes:

⭐ ⭐ ⭐ ⭐ ⭐

Followed this recipe exactly , baked the rolls in a 9 inch springform and got rave reviews.